Slow Cooker Chicken Enchilada Soup

Since we’re heading into the depths of winter, I think it’s important to find for you some recipes to warm you up. I think the slow cooker is the way to keep you warm this winter. You throw a bunch of ingredients into the pot, turn it on, and crawl back in your warm bed for a few hours. That’s my kind of cooking! My wife found this one on www.gimmesomeoven.com. It’s a great high protein recipe that’s easy to put together with only 10 minutes of prep time. Enjoy!

YIELD: 5 SERVINGS

Per serving: Calories – 492; Carbs – 50g; Protein – 68g; Fat – 10g

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

DIRECTIONS:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.

**If you don’t like that much corn, just use half a can, drained. This will lower the carb and calorie counts as well.